Hunter’s Favorite Chili

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
4.7161

This is real venison chili. My family really likes it alot. Even my husband takes this up north deer hunting.

Ready in: 1 hour 55 mins

Ingredients

Makes: 1 gallon

• 2 tablespoons vegetable oil
• 3 pounds ground venison
• 2 tablespoons bacon grease
• 3 onions, chopped
• 3 green bell peppers, chopped
• 1/2 cup chopped celery
• 1 (28 ounce) can whole tomatoes, undrained
• 2 tablespoons dried parsley flakes
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 ( 15 1/2 ounce) cans kidney beans, undrained
• 1 (16 ounce) can pinto beans, undrained

Preparation method

Prep: 15 mins | Cook: 1 hour 40 mins

1. Heat the vegetable oil in a Dutch oven or large pot over high heat. Stir in the venison, and cook until crumbly and browned, about 10 minutes.

2. Meanwhile, melt the bacon grease in a separate skillet or large pot over medium-high heat. Cook the onion, green bell pepper, and celery until the onion is tender, about 10 minutes.

3. Stir the onion mixture into the pot of venison . Stir in the whole tomatoes, then season with parsley, chili powder, salt, black pepper, and garlic powder. Bring to a simmer, then reduce heat, cover, and simmer 1 hour until the venison is tender.

4. After cooking an hour, uncover the pot and stir in the undrained beans. Cook, stirring occasionally another 30 minutes to blend the flavors.